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I think Garfish is excellent. It has a light, clean flavour, a bit like herring without the heavy oiliness.

Gut, fin and cut into 3 inch sections, roll in seasoned flour and fry quickly in butter with a drop of olive oil to stop the butter burning. Serve with a squeeze of lemon. Lay each section on its side and carefully remove the top fillet to reveal the blue green bones (it comes off the bones very well). This makes a great starter.
 

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I think Garfish is excellent. It has a light, clean flavour, a bit like herring without the heavy oiliness.

Gut, fin and cut into 3 inch sections, roll in seasoned flour and fry quickly in butter with a drop of olive oil to stop the butter burning. Serve with a squeeze of lemon. Lay each section on its side and carefully remove the top fillet to reveal the blue green bones (it comes off the bones very well). This makes a great starter.
As above, we let it go cold, then mix with chopped onion and a little mayo, and use to fill rolls.
Delicious....but I don't want to start a demand for the fish, lets keep it for anglers, not for the commercials.

philtherod
 
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